Categories: Sides

Ingredients

• 1 medium head cauliflower
• 1/4 cup olive oil
• 5 garlic cloves, minced
• 1 tsp kosher salt
• 1/4 tsp black pepper
• Pinch of cayenne pepper
• 1/4 cup chopped fresh basil, cilantro, scallions, parsley

Directions

1. Remove the leaves from the bottom of the cauliflower head. Cut the cauliflower in half and grate the cauliflower head on the large holes of a box grate until the reach the stem. You should have about 6 cups grated cauliflower. Or you can cut the florets off and pulse them in a food processor until it’s ricey, about 30 seconds per batch.

2. In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and light golden, 1 to 2 minutes. Add the cauliflower, salt, black pepper and cayenne and cook, stirring, until the “rice” is tender, 6 to 7 minutes. Stir in the herbs and serve warm.

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